Greek Pasta Casserole
Transport your taste buds to the Mediterranean with this hearty and flavorful Greek Pasta Casserole, a comforting twist on the classic pastitsio! Layers of tender pasta are paired with a richly spiced meat sauce infused with cinnamon, allspice, and oregano, then crowned with a creamy, velvety béchamel topping. With a blend of crumbly feta and nutty Parmesan cheese, each bite offers a perfect balance of savory, tangy, and aromatic flavors. This baked pasta casserole is an ideal crowd-pleaser, perfect for family dinners or entertaining, and it's ready in just over an hour. Whether you're craving baked pasta with a Greek flair or a warm, satisfying dish reminiscent of the Mediterranean, this recipe checks all the boxes.
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Recipe Information
Ingredients
- 400 grams pasta (penne or rigatoni)
- 500 grams ground beef or lamb
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 0.25 teaspoons nutmeg, freshly grated
- 2 large egg yolks
- 1 cup Parmesan cheese, grated
- 1 cup feta cheese, crumbled
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the pasta in a large pot of salted boiling water until just al dente according to package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or lamb to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until it forms a paste and starts to bubble, but do not let it brown.
Slowly whisk in the milk, making sure there are no lumps. Cook the sauce, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from heat and stir in the grated nutmeg, Parmesan cheese, and a pinch of salt and pepper. Let the béchamel cool slightly, then whisk in the egg yolks until fully combined.
In the prepared baking dish, layer half of the cooked pasta evenly. Sprinkle half of the crumbled feta cheese over the pasta.
Pour the meat sauce over the pasta layer, spreading it out evenly.
Add the remaining pasta as the next layer, followed by the remaining crumbled feta cheese.
Pour the béchamel sauce over the top layer, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for 10-15 minutes before serving.
Serve warm and enjoy your Greek Pasta Casserole!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 440 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
